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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Cheat's moussaka Ingredients:
400 g potatoes |
1 tablespoon oil |
1 onion |
500 g ground beef |
400 g tomatoes |
3 tablespoons ketchup |
1 teaspoon oregano |
1 teaspoon cinnamon |
1 lamb stock cube |
1 aubergine |
4 teaspoons cornflour |
400 g yoghurt |
2 eggs |
25 g parmesan cheese |
mixed salad green |
Directions:
1. Preheat the oven to 190C/170C Fan/Gas 5. Boil the potatoes until tender. Drain, slice, and keep warm.
2. Heat the oil in a pan and gently fry the onion, stirring often. Add the mince, stirring to break up the clumps, until browned.
3. Add the tomatoes, tomato ketchup, oregano, and cinnamon, then crumble in the stock cube. Cover and simmer for 10 minutes.
4. Add the aubergine, cover, and simmer for 5 minutes. Mix 2 level tsp cornflour with 1tbsp water and stir inches Heat until thickened.
5. Put in an ovenproof dish. Cover with the potatoes.
6. Stir the rest of the cornflour into the yoghurts, add the eggs and lightly beat to evenly mix. Season, pour on top of the potato, and sprinkle with Parmesan.
7. Bake for 20 minutes until the topping is just set and golden. Serve with salad.
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